Healthy Blueberry Ricotta Lemon Pancakes makes for super fluffy and soft Pancakes. This makes for the best Weekend Breakfast topped with loads of Maple Syrup and Fresh Blueberries.
2tablespoonMaple Syrupmore to drizzle on top while serving
1teaspoonVanilla Extract
¼cupAlmond Milkmore if needed, can use Soy Milk
4largeEggsat room temp
1cupRicotta Cheeseuse whole milk Ricotta Cheese for best flavors
2teaspoonLemon Zestzest from one lemon
2tablespoonLemon Juice
1cupBlueberriesfresh or frozen (more for topping)
1stickUnsalted Butterfor the girdle
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INSTRUCTIONS
In a mixing bowl, whisk together, Almond Flour, Baking Soda, and Kosher Salt. Whisk until combined. Set aside.
In another mixing bowl, whisk together Eggs, Maple Syrup, Vanilla Extract, Ricotta Cheese, Almond Milk, Lemon Juice and Lemon Zest. Whisk until combined.
Now gently stir in the dry mixture into the wet mixture. If your batter is too thin, then stir in a tablespoon of Almond Flour. Also if your batter is too thick, stir in a tablespoon of Almond milk. Fold until combined and lump free. Gently stir in the Blueberries.
Heat a girdle or skillet over medium heat. Add a slice of butter to it. As the butter melts, pour half a ladle of the Pancake Batter (about 2 tbsp) to the girdle. (HINT: Remember that these are more delicate that regular flour pancakes, so its important to keep them small)Cook for 3 minutes until the edges get firm and the Pancake puffs up. Flip and cook the other side for 3-4 minutes. (Reduce the heat to low after cooking pancakes as the skillet starts to hold residual heat, and so that the middle cooks perfectly) Grease the girdle again and repeat this step with the remaining batter.
Serve hot with fresh Blueberries and Maple Syrup on top.
Video
Notes
Remember that Almond Flour Pancakes are a little darker in color than regular flour pancakes. So cook them on low heat so that the middle part of the Pancakes cooks perfectly.See the photo of the batter in the pancake and check the consistency of the batter. If your Pancake batter is too thin, add a tablespoon of Almond Flour to the mixture.Alternatively, if your Pancake batter is too thick, add a tablespoon of Almond Milk and whisk until combined.
Nutrition
Nutrition Facts
Healthy Blueberry Ricotta Pancakes
Amount Per Serving (1 pancake)
Calories 344Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 185mg62%
Sodium 266mg12%
Potassium 135mg4%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 7g8%
Protein 11g22%
Vitamin A 847IU17%
Vitamin C 5mg6%
Calcium 189mg19%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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